Tuesday, June 3, 2014

Steamed Mussels in Herb Wine Butter on Linguini and Tuesday's Tip of the Day

Herb Wine Butter Sauce
3 or 4 green onions
 1 or 2 cloves garlic
2 tbsp. olive oil
2 tbsp. butter
2/3 cup chicken broth
1/3 cup dry white wine
fresh oregano
fresh parsely

Slice the onion, mince the garlic and rough chop the oregano and parsley.

Heat the olive oil in your skillet, saute the onion and garlic.
Add the butter and contine until butter is melted and onions are tender.

Stir in the chicken broth, wine (or sherry), oregano 
and some ground black pepper, to taste.

Simmer over low heat about 15 to 20 minutes.

Add mussels to sauce, cover and cook until heated and tender.

While mussels are steaming, cook pasta according to package directions.

When the mussels open, they are ready to serve.
Add fresh parsely and Parmesan Cheese, if desired.

Tuesday Tip of the Day
In parts of the country where seafood is not easily available,
these come packaged in the frozen food section of your supermarket.

I usually keep a package on hand as it is a quick and easy dinner for when we are pressed for time.
(Not to mention, it is one of my hubby's favorites.)
It is also an easy 'go-to' dinner if you have unexpected guests for a meal.

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